Unlocking New Value
The industry has made IMF an official trait as it is the best way to measure eating quality, it is a potential game-changer.
MEQ is the first and only technology accredited to provide this on a hot carcase
remo@meqprobe.com
(+1) 917 881 8971
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See the difference. Taste the difference.
Customers can see it - we are here to provide it.
IMF 2.5%
IMF 5.5%
How MEQ unlocks new value
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MEQ Probe
Hot measure of IMF at chain speed
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Producer Portal
The real time connection between you and the producer group
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Processor Insights
Our bespoke service allows you to take advantage of the data being created within your business
Product Overview
The MEQ Probe
Hot measure of IMF at chain speed
Built to withstand the extremes of the processing environment
Installed in 1 day
Works with your current workflow
Easy to operate. From novice to expert in only a few hours
The probe causes zero damage to the product
The MEQ Probe at chain speed
Intramuscular fat in lamb
Why is IMF so important?
Consumers taste the difference as IMF changes.
Consumer sensory testing undertaken by the industry using MSA protocols demonstrated IMF is the leading factor in determining eating quality.
You can’t manage what you can’t measure
Consumers can taste the difference between average and great lamb
What consumers are tasting is the change in IMF
IMF contributes 30+ points as it increases, where tenderness (5.9), juiciness (10.7), liking of flavour (9.1), and overall liking (10)
When consumers ranked the Lamb they ate in sensory testing they gave it a score of between 50-80 points on a scale of 0-100, this means a small IMF increase has a major impact on the consumer experience. It is the difference between Lamb being considered a average versus great eating experience.
Source: Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model
L Pannier 1 , G E Gardner 2 , R A O'Reilly 2 , D W Pethick
A lamb intramuscular fat percentage trait has become part of Australia's AUS-MEAT language after getting the green light by the Australian Meat Industry Language and Standards Committee on 27th August 2021.
MEQ Probe technical specifications
Hardware system
Specifications
Dimensions
53cm x 79cm x 25.8cm
Power requirements
Single phase 240v for operation
Connectivity
System is WIFI or ethernet compatible
Durability
316 stainless steel construction
IP66 rating to allow for high pressure and chemical cleaning
Multiple mounting options to suit all abattoir requirements
Interlock to prevent unintended usage
Working range
Temperature: 5ºC - 40ºC
Humidity: 0-100%
Performance
Can interface with abattoirs existing carcass identification system
Integrates with your IT infrastructure
Constant and live user feedback for easy usage
Inbuilt maintenance diagnostics
Install and training
Installation time
1 day
Average training time
3 hours
Proudly Australian owned
MEQ is headquartered in NSW
Total support
Unlimited support for zero cost
Our way of supporting you at MEQ is to give you everything you’ll ever need and know that it is part of the experience in using MEQ. This means all and any hardware that needs replacing or upgrading we provide at no extra cost. Every software update will be provided at no extra cost.
Our team is local, we can provide in person technical support when needed and it is included.
We will provide in person training for your team until they are experts. We keep this simple, if you are a customer of MEQ, you don’t need to worry about any extra costs.
Unlocking New Value
Contact us for more information
remo@meqprobe.com
(+1) 917 881 8971